Three kinds of stuffed eggs

Ingredients for 1 servings:

• 15 eggs
• 50 g butter
• 150 g crème fraîche
• 5 tbsp olive oil
• 60 g tuna (in water)
• 20 g capers, small
• 2 sprigs of dill
• 20 g olives, black
• 20 g tomatoes, dried in oil
• some chives
• 30 g pine nuts
• 2 garlic cloves
• 10 g Parmesan
• 1 handful of basil
• salt and pepper
• n. B. Cress
• some pine nuts
• some basil, fresh

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with pesto filling, tomato – olive filling and tuna filling, ideal for the party buffet

Hard-boil the eggs (takes about 13 minutes), rinse, peel, and halve lengthwise. Remove the egg yolks, pass them through a sieve, and mix with butter, crème fraîche, and olive oil until smooth. Divide the cream into three portions. For the tuna filling, finely chop the tuna, capers, and dill and mix with one portion of the egg yolk cream. For the tomato filling, pit the olives and finely chop them. Finely dice the sun-dried tomatoes and finely chop the chives. Mix with the second portion of the egg yolk cream until smooth. For the pesto filling, briefly toast the pine nuts in a dry pan. Finely chop the pine nuts, garlic, and some basil. Grate the Parmesan cheese and stir everything into the remaining egg yolk cream. Season all fillings with salt and pepper and fill the egg halves using a piping bag or a teaspoon. Garnish with basil, cress, and pine nuts.